Soup Kitchen Catering

Let our 'make-from-scratch' chef help you with your next catering event.  Chef Alison will custom design an event that reflects your personal tastes and fits your budget.  Using local food, fresh produce….all with the philosophy of sustainability in mind…Capuchin Soup Kitchen Catering can supply:

  • Full menu selections
  • Station menus
  • A strolling buffet event

Whether you are planning a corporate gathering, church dinner, fundraiser or a special event for your family, Capuchin Soup Kitchen Catering will make it memorable.

When you partner with Capuchin Soup Kitchen Catering, you are supporting the soup kitchen’s mission.  All profits of our catering division go back to the soup kitchen’s programs that feed bodies, nourish spirits, and strengthen communities. We strive to be mindful of environmental concerns by composting organic food waste, and by utilizing recyclable consumables and “earth-friendly” cleaning products.  In all we do, we seek to build alliances with others who share a commitment to this vision. When you choose Capuchin Soup Kitchen Catering, you are investing in our community.

Learn about our Christmas offerings
Contact Chef Alison:
Capuchin Soup Kitchen Catering
1264 Meldrum
Detroit, MI  48207-3435
313.579.2100, ext. 205

Catering Offerings

All of these fresh, made-from-scratch offerings are available through Chef Alison and her staff.


not limited to...

  • Short ribs braised in red wine
  • Roman style chicken breast
  • Cornish hens
  • Pecan crusted chicken
  • Raspberry chicken breast
  • Barley jambalaya
  • Shepherd’s pie
  • Mussels arrabiatta
  • Chipotle blueberry chicken
  • Roast pork chausseur
  • Greek style lamb
  • Madeira braised lamb shanks
  • Sliced top round
  • Apple stuffed chicken breast
  • Brisket
  • Chicken or veal picatta
  • Veal or chicken marsala
  • Veal chop w/wild mushrooms
  • Citrus and tarragon salmon
  • Baked Aegean cod
  • Sole Florentine

Ask about our Vegetarian, Vegan & Gluten Free Options



  • “Stella” potatoes
  • Parslied potatoes
  • Lemon oil potatoes
  • Oven roast potatoes
  • Brown rice pilav
  • White beans with onion confit
  • Au gratin potatoes
  • Roasted seasonal vegetables
  • Grilled vegetables
  • Roast brussel sprouts w/mustard
  • Garlic green beans
  • Baby Belgian carrots

Ask about our box lunches & platters



  • House Salad
  • Bibb & radish w/buttermilk dressing
  • Sour cream & cucumber
  • Mesclun w/fried shallots & blue cheese
  • Orzo, spinach & feta
  • Traditional Caesar
  • Traditional Greek
  • Israeli couscous w/tomato & arugula pesto
  • Couscous, feta & pinenut
  • Mushrooms a la grecque
  • Marinated cucumber, tomato & red onion
  • Spinach fettucine, baby spinach, gorgonzola, balsamic vinaigrette
  • Iceberg wedge with blue cheese dressing & bacon

Ask about our Station Menus


Desserts & Snacks

  • Hand fruit
  • Cut fruit
  • Linzer brownies
  • Cream cheese brownies
  • Apple cobbler
  • Lavender shortbread
  • Fruit mousse
  • Panna cotta
  • Mini pastry trays
  • Chocolate covered strawberries
  • Pumpkin bread pudding
  • “Tollhouse” cookies

Ask about our breakfast menus



  • Goat cheese & herb stuffed radicchio leaves
  • Prosciutto wrapped mango w/arugula
  • Blue cheese, marscapone, and carmelized onion phyllo cups
  • Mini caprese bites: tomato, fresh mozzarella, basil on bamboo skewer
  • Mini potato cakes
  • Moroccan meatballs:ground lamb w/herbs & Moroccan spices w/tahini yogurt dip
  • Ale & rum soaked apricots stuffed w/gorgonzola, rolled in candied pecans
  • Asparagus wrapped w/smoked salmon
  • Endive boats filled with smoked salmon mousse, micro greens spritzed w/lemon
  • California rolls w/wasabi, ponzu & pickled ginger
  • Old English beef skewers served w/horseradish sauce & beer mustard sauce
  • Stuffed figs w/manchego cheese
  • Endive boats w/smoked turkey
  • Greek “salsa” w/flatbreads
  • Beef tenderloin crostini w/mushroom pesto
  • Farmhouse cheddar, chutney, sweet brioche rolls
  • Open face mini reubens
  • Carmelized pear w/gorgonzola on baguette
  • Tuna ceviche
  • Crab cake sw/lemon, caper aioli
  • Lollipop lamb chops
  • Assorted cocktail sandwiches
  • Watermelon gazpacho served in a shot glass
  • Farmers market spinach dip

Ask about what is 'in-season'

Thanksgiving Turkey Dinner Package

Our ‘scratch chef,’ Alison Costello, can make your Thanksgiving less stressful. This year, purchase your holiday meal from Capuchin Soup Kitchen Catering. Each dinner, serving 8-10 people, includes:

  • Fresh Roasted Turkey (Conventional sized, about #8-10)
    • *15-20 lbs. free-range turkey package is available for additional costs. Please see below for additional cost. 
  • 2 qts. Dressing
  • 1 qt. Real Mashed Potatoes
  • 1 qt. Gravy
  • 1 pint housemade Orange & Cranberry Relish
  • 1 dozen rolls
  • 2 pies (Pumpkin, Apple, or Sweet Potato)
  • 1 pint Real Whipped Cream

All this for $95.00 with proceeds going to the Capuchin Soup Kitchen.

*$150.00 for the Free-Range Turkey package. 

Orders must be picked up Wednesday, November 22, between 1 PM – 5 PM, at the Meldrum Kitchen, 1264 Meldrum, Detroit, MI  48207 (Enter through the front doors).

Deadline to order is Saturday, November 18 at Noon (no exceptions).

To place an order, contact Alison Costello: or 313.579.2100, ext. 205.

Payable by cash, check, or money order.

Other Soup Kitchen catering options (i.e. appetizers, prime rib, lasagna, etc.) are not available from Nov. 15 - 28


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Christmas Catering 

Appetizer Platters

  • Mezze Platter: $100.00
  • Fruit Platter: $80.00
  • Smoked Salmon: $120.00
  • Grilled Vegetable: served with lemon aioli $85.00
  • Spinach Artichoke Dip Platter: comes with flatbreads $45.00
  • Antipasto Platter: $130.00
  • Salmon grav lox (house cold cured salmon) served with pumpernickel bread, onions, capers, chopped egg, cream cheese: 1 side of salmon  $130.00 (1 week notice requested)
  • Chicken satays with thai peanut sauce: $22.00 per dozen (3 doz. minimum)
  • Meatballs, Polish, Swedish or Italian served in au jus: $40.00 (#5)
  • Mini spinach pies: $ 20.00 per dozen (3 doz. minimum)
  • Bacon wrapped scallops: $ Market Price
  • Vegetable spring rolls/sweet and sour sauce: $ 18.00 doz./3 doz. min.
  • Melon wrapped in prosciutto: $22.00 per dozen (3 doz. minimum)
  • Sesame chicken, spicy plum sauce: $ 22.00 per dozen (3 doz. minimum)
  • Cold Shrimp, lemons, cocktail sauce: Market Price
  • Vegetable crudite with ranch and blue cheese dips: $ 45.00 serves 15-20 people
  • Imported and domestic cheese tray served with seasonal fruit garnish, crackers and French breads: $ 70.00 serves 20-30
  • Lawash chips, sour cream, guacamole, & salsa: $4.50 per person
  • Deviled eggs: $18.00 per dozen (3 doz. minimum)
  • Pate’ with accoutrements: $70.00
  • Mini quiche with assorted fillings: $18.00 per dozen (3 doz. minimum)
  • Grilled vegetable platter: $90.00 serves 25 people
  • Caprese Station: As a main item: $13.00 per person-price can be reduced depending on other hors d’oeuvres ordered
    • Sliced red & yellow tomatoes, fresh mozzarella, basil
    • Balsamic vinegar & Olive oil
    • Marinated white bean salad
    • Assorted grilled vegetables
    • Toppings: roasted eggplant & lemon, artichoke, pomodoro & caponata
    • Assorted olives and peppers
    • Shaved pecorino and parmesan
    • Grissini breadsticks and grilled sourdough

Specialty Platters

  • House made crab cakes: $19.99
  • Butternut squash, cranberry & quinoa salad:  $7.99 lb.
  • Olive oil mashed potatoes & gravy (beef or turkey):  $5.99 lb.
  • Prime Rib (Serves 6-8): $189.00
    • w/au jus & w/reheat directions
    • All cooked med. rare (4 lb.)
    • 1 qt. Mashed potatoes
    • 2 qts. Sage stuffing
    • French green beans & carrots w/garlic butter
    • 1 dozen Brioche rolls
    • 1 qt. Au jus
    • Horseradish sauce
    • 1 Pumpkin pie
  • Free Range Turkey Dinner (15-20 lbs.): $150.00
    • 2 qts. Dressing
    • 1 qt. Real Mashed Potatoes
    • 1 qt. Gravy
    • 1 pint housemade Orange & Cranberry Relish
    • 1 dozen rolls
    • 2 pies (Pumpkin, Apple, or Sweet Potato)
    • 1 pint Real Whipped Cream
  • Leg of Lamb  (market price)
All other catering options are available.
The deadline for ordering is December 15 at 10 AM. (no exceptions)
Pick up will be December 23 by 10a-Noon at the Meldrum Kitchen, 1264 Meldrum, Detroit, MI 48207. All with reheat directions.
To place an order, contact Alison Costello: or 313.579.2100, ext. 205.  
Payable by cash, check, or money order

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